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One Recipe. Only one. And you vouch for it.

We all have certain 'recipes' that produce our go-to meals: those dishes that we make when we want a sure bet for guests or when we just want something easy, tasty, and amazing for ourselves. These are the meals you try to feed others and want to pass down to your kids.

I don't care if you created the recipe on your own, your grandmother handed it down to you, you picked it up at your restaurant, or got it from some cookbook or magazine. It's just about good food.

Post one recipe that you will 100% vouch for as being amazing -- this is your time to evangelize. And yes, I know that we all have many good dishes to share, but you need to self edit here: ONLY ONE. Please take a photo of the recipe page, give a link, or provide some cooking instructions. And maybe tell us what is so good about it. I'll post my contribution in a day or two.

We have a lot of amazing members here, and I know we make a lot of great food.

Thomas Keller's Fried Chicken from Ad Hoc, hands down an unbelievable dish every time! I'll take a photo of the recipe tomorrow.

Interesting. My second choice was a Keller recipe from that same book, but I am going to submit Molly Stevens' roast chicken pieces Dijonnaise. Cooked it for the first time in November and I have made it about 8 times since. It's easy, and the sauce that comes out of it is like crack cocaine.

Do we have to give measurements, cooking times, temperatures etc? While this is obviously the way most of the world cooks, those of us who cook for a living almost never use recipes like that except for baking and pastries. We deal in ratios and techniques and the recipes we do write down wouldnt do much good to the average non-professional.

That said, all the Thomas Keller talk made me remember another simple, yet delicious recipe of his. The Lemon Sabayon tart with pinenut crust from The French Laundry Cookbook is great.

Do we have to give measurements, cooking times, temperatures etc? While this is obviously the way most of the world cooks, those of us who cook for a living almost never use recipes like that except for baking and pastries. We deal in ratios and techniques and the recipes we do write down wouldnt do much good to the average non-professional.

That said, all the Thomas Keller talk made me remember another simple, yet delicious recipe of his. The Lemon Sabayon tart with pinenut crust from The French Laundry Cookbook is great.

Quick answer. For the pro cooks, you don't need to provide all the nitty gritty details -- just enough for inspiration.